GOP Recipes

Calvin Coolidge Lemon Coolers

2 cups flour

1/2 cup confectioners sugar plus 1/4 cup reserved

10 tablespoons butter, diced and cold

5 eggs (not jumbo)

2 cups sugar

1/3 cup lemon juice

1/4 cup flour

1/2 teaspoon baking powder

Preheat oven to 350˚

For the crust: In a large mixing bowl, combine flour, confectioners sugar and butter. Mix with electric beater or food processor until a pea-sized crumbly mixture is formed. Press dough into greased 13x9x2-inch baking pan. Bake for 15-20 minutes until only slightly brown.

Meanwhile, for the topping: Beat eggs and sugar in large mixing bowl until creamy. Add lemon juice, flour and baking powder until combined into frothy mixture.

Pour topping over baked crust and continue to bake for another 22-25 minutes.  

John Quincy Adams Oatmeal Apricot Squares

1 cup all-purpose flour

1 cup old-fashioned oats

1/2 cup brown sugar

1/4 teaspoon salt

1/4 teaspoon baking soda

1/2 cup cold butter

1 cup apricot preserves

1 tablespoon lemon juice

1/2 teaspoon lemon rind

2 teaspoons cinnamon

1/2 teaspoon vanilla

1/4 cup chopped dried apricot

1/2 cup chopped semi-fine pecans

Preheat oven to 350˚

In a large bowl combine flour, oats, sugar, salt and baking soda.  Cut cold butter and mix into flour mixture with hands until dough forms a coarse crumb.

Press one half of the dough into a buttered square 8-inch baking pan to form bottom crust.  

For filling, combine apricot preserves, lemon juice and rind, cinammon, vanilla, and dried apricot; spread to cover bottom crust.

Press remainder of dough to form top crust, top with generous topping of pecans.

Bake for 20 minutes, cover pan with foil, bake for another 15-20 minutes or until golden brown.